Beet and Arugula Salad

Ingredients

4 medium beets, cooked and sliced

5 oz Arugula

½ red onion, chopped

⅛ cup almonds or walnuts, toasted

¼ cup shredded parmesan cheese

¼ cup raspberries 

2 tbsp chopped cilantro

4, 4 oz grilled salmon filets

Orange Vinaigrette

1 tbsp fresh orange juice

1 tsp balsamic vinegar 

1 tsp red wine vinegar 

2 tbsp sunflower oil

1 tbsp olive oil

Salt and pepper to taste

Directions

1. Whisk together vinaigrette ingredients.
2. Add arugula to a large bowl. Top with cooked and sliced beets, toasted almonds, parmesan cheese, raspberries, and cilantro. Drizzle some of the dressing on the arugula mixture and mix to coat. Add salmon to each individual serving bowl. Add additional dressing if needed. 

Nutritional info per serving: Serves 4

Calories: 453

Protein: 29 g

Fat: 30 g

Carbs: 18 g